Cabbages in the field were bursting and needed to be picked and
crocked. Everything is local home grown "organic/ sustainable/
permacultured/ biodynamic/ synergistically as possible. We grow as much fermentables as we can to provide a "Field to Ferment" success.
Our monthly full moon ferments are fully transformed by natural microbial activity
into a food safe form where bad bacterium cannot invade. All without any potential estrogenic
or ion disruptors from plastic or metal that may affect the working of
natures plant enzymes.
This has worked for tens of thousands of years and uses no power. Stone crocks, unleaded
glass containers, and wood containers is what allow the magic of
lactofermentation to occur as naturally as possible. Our collection of large
quartz crystal points are used to hold down our veggies in the brine as
they transform for a few months. Learn all about fermented
foods at www.ItsAllAboutTheGut.com.
A new webpage The Ferment Farm getting built to separate our growing from our fermenting. The farm
will feature picsand tricks from 35 years of experience in deep mulch
gardening practices. And all just for growing fermentables in a field!
"Synergistic" is a new name recently coined for this practice. I call it
"like Mother Nature". Bare soil is not natural. Covered soil grows
better bugs/microbes that plants love.
Come to the Kelowna Farmers Market on Wed & Sat this summer to try some!

and each and every cabbage is picked in a yoga pose

Happy
Cabbages

come from kissiing

And LOts of Playing!

Available below are products made in as much as a "food safe" environment as
possible. Pictures of us growing, cutting, crocking, uncrocking will be
sporatically added.

~

KELOWNA FARMERS MARKET PICS

First Day at Kelowna Farmers and Crafters
Market.
The Force was STRONG!
(Fourth of May - I am Treckie)

You will see us here for the summer as we collect true "Market"
research.

First sale goes to Scott on his way to go pick
wild mushrooms. Nope, I cant tell you where!

'Booch Momma! Alisha & Anna are
Fermentress Goddesses also legal for the market!

This big shredder made quick work for filling our crocks. We add our
SBO* component when mixing in the Hymalayan salt.
*SBOs -Soil Based Organisms carried from finely shredded carrots, beets,
garlic, onions, radishes, cuckumber, small zuchinni, and fresh herbs.
Valley Kraut is what we can be calling this. We make up our SBOs
addition from our gardens as well as a trace from the best of all the
Farmers Market folk. We believe some of the microbial magic from their
soil and the love they put into their veggies should be included.

More life is better, and good life always wins!

Yup, everything washes up good at Moonstone Ferments! Manager Mia at
Krafty Kitchen loves the way we cRock!

This last full moon ferment was Kimchi Madness! Here we are mixing
the magic kimchi sauce into the cabbage & radish before crocking at our
fermatorium in City Pizza.

mixture is squished down into the crock to help the brine and
natural veggie juices released.

Once the crock is stuffed, large leafs make a "hat" to help contain
the small veggies.

Cheesecloth is applied to keep all veggie fragments under the brine
for proper aneorobic bacteria growth.

Bambo sticks help hold all down.Much CO2 gas is released during
fermentation.

A pure quartz crystal point is used as a weight before sealing it
all up!

And into the Fart room it goes!

Our seven page Food Safety Plan is necessary in this "bigger than
home kitchen" fermentation.

The "Fart Room"

We had a great Kimchi Birday party at City Pizza. Uncrocked a 20
gallon behemoth that was packed in Novembers full moon.

Yup, it felt like a birthday party! This is about the biggest crock
out there.

The custom lid came off, and the smell of over a hundred pounds of
cabbage and radish flavoured garlic, ginger, onion, pepper, and fish
sauce filled the room! Wonderful!!!

The quartz point was a big beauty. It did its job to stop the
ferment from crawling out of the crock. More fancy than a river rock!!

Rolling out a crock of Golden Fire Kimchi
our "signiture" blend containing turmeric, cracked black pepper and a
hit of habenero just to add a "spank" so we dont eat it too fast!

as the lid comes off the aroma hits!

Three nice quartz crystals were used as weights

Perfect pH! 3.1 is very acidic and extremely safe.

Jar stuffing is time consuming and full of love giving.

OMG! this ravioli is SO GOOD! Kimchi makes Everything Better!

Crock Hunting SUCCESS! Had to drive up the
valley when a rumour of a #30 was for sale in a flea market.

Part of the Moonstone/AllAboutThe Gut fleet of
vehicles. Out on a Jar run. Yup, its cheaper to buy special jars, but
nobody will reuse them as much as good old Mason!

~

RUBY KRAUT 2016
(could be called "Valley Kraut")

This perfect mix of green and red cabbage from the
first of the season always tastes GREAT! Below are pictures of contributors who
gave a bit of the love, intent, and microorganisms from their farms and gardens.
Just a bit, but its still woven into the magic of this ferment. Lab results are
back and we are ready to uncrock as soon as our stock of last winters ferments
get gobbled up.

salt rubbing the quartz crystal weight

all crocked up!

Growing your own food is like printing your own
money! Fermenting it is like super compounding interest!

Our Krauts [Ruby, Garnet, and Sapphire Wine] are
one of a kind, single batch microbial artworks! They could all be called
"Valley Krauts" as we incorporate the magic and love from organic
growers up and down the valley. A special thanks for SOBs {Soil Based
Organisms} from up at Deerfoot Farm in Armstrong, Kelowna Gardens, Wise
Earth Farm, ASG Fresh Produce, Varga’s Produce, Morning Dove, and Green
City Acres, down to Forbes Farm in Oliver. A small part our entire
Valley is homeopathically introduced into the mix of our home grown red
and green cabbage. Look forward to tasting it! Give us a call or text.

Same as our traditional for ingredients EXCEPT....
Our "Golden Fire Kimchi" is signiture for those
who deal with inflamatory pain (me).
We use a bit of cracked black pepper with a whack of turmeric
and a smattering of habenero as a spank so you dont east it too fast.
The black pepper has been found to increase the bioavailability of the
turmeric
by up to 2000% according to research (link is in our link library)

We can be contacted via text or phone at
two-five-zero, 317-three 96 six.

or daniel at mulchgardening . calm

Basic difference between LIVE
pickling and DEAD pickling

Salt-based pickles actually create their
preservative properties through the act of lactic acid fermentation.
Live cultures that live on the vegetables react with the vegetable
starches in the presence of sea salt and water. They proliferate into
trillions of microbes within a few days. These lactic acid bacteria
dominate and ultimately rule this universe in a jar. Their action lowers
the pH of the brine to a point that no pathogens can survive. This is
the same microbial activity found in a healthy human gut. They perform
the very same tasks in the small intestine as in the pickling jar; they
create a pH so low that no pathogens can proliferate.